Both mature in the autumn and their high pectin content means they are brilliant for making the most stunning pink jelly. For this recipe you will need 4–5 sterlised jam jars (about 200ml/7fl oz ...
This recipe, because the fruit is strained ... Strain the cooked fruit though a jelly bag or muslin-lined sieve set over a large bowl – press lightly on the surface to push the juice, leaving ...
Just make sure the jelly/jam isn’t too chunky to squeeze through whatever you’re using. This recipe is owned by Jamie Geller and was shared with Fox News Digital. Christine Rousselle is a ...